The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization

LUO Cheng, WANG Huan, CHEN YinJi, LI Chao, ZHUANG XinBo

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Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (9) : 1775-1786. DOI: 10.3864/j.issn.0578-1752.2023.09.013
FOOD SCIENCE AND ENGINEERING

The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2023, 56(9): 1775-1786 https://doi.org/10.3864/j.issn.0578-1752.2023.09.013

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